Sunday, February 26, 2017

Squid in beer sauce tapa イカのビールソース煮タパ

We like squid. The only type of squid available in our regular grocery store is relatively small, cleaned and previously frozen. We can occasionally get a frozen, larger whole squid (probably "Surume-ika" スルメイカ) at the Japanese grocery store. In any case, here again, I got a pound of squid from our grocery store. I asked my wife how I should cook it and she reminded me of a tapa dish I used to make frequently but have not made in a long time. So, I consulted my tapas cookbook  and made this squid in beer sauce.


The recipe calls for small squid (less than 4 inches long). Many of the squid I had just bought were that size but some were larger so I cut them into two or three pieces. I served the dish at (room temperature) garnished with a wedge of Meyer lemon and chopped parsley as a small starter dish.


This went well with the Tempranillo we were enjoying (Ribera del Duero 2010 Matanegra Vendimia Seleccionada, WA 92 points).

Ingredients:
1 lb small squid tubes and tentacles, cleaned. If much larger than 4 inches long cut into several pieces.
1  medium sweet onion, finely chopped
3 cloves of garlic, crushed and peeled
1 bay leaf
1 medium tomato, skinned, seeded and chopped (I used 5 skinned Campari tomatoes)
4 tbs olive oil
Salt, pepper and sugar (1/4 tbs)
1/2 cup beer (I used rather hoppy Samuel Adams Brown ale)

Directions:
1. I put 2  tbs of olive oil in a sauce pan on a low flame and added the garlic stirring until fragrant and starting to turn color and added the onion and let it gently cook for 10 minutes with a lid on (#1 below).
2. After the onion was cooked, I added the tomato, bay leaf, sugar, salt and ground black pepper (#2) and kept cooking for another 5 minutes uncovered.
3. In a shallow casserole (I used my antique Pyrex ware), I added 2 tbs of olive oil and heated on a medium flame and sautéd the squid (#3) for 2-3 minutes and added the beer (#4), covered, lowered heat, and simmered for 10 minutes.
4. I added the onion-tomato sauce (#5), covered and cooked another 25 minutes (#6).
5. I removed the squid to a plate and set aside. On a medium flame, I reduced the sauce in half or until thickened (#7).
6. I returned the squid to the pan and cooked 10 more minutes (#8).



The squid was very tender and the sauce was great. My wife reminded me that we used to use this as a pasta sauce.


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